摘要
番茄红素是一种具有多种生理功能,但又不能为人体自身合成的天然类胡萝卜素,目前已被用作一些功能性食品的主要成分,但是其测定方法的不一致,给研究工作带来了一定困难。本文对HPLC法和分光光度法测定番茄酱中番茄红素的含量进行了比较,探讨了准确、简便测定番茄红素的方法。
Lycopene is a kind of natural carotenoids with multi-physiological functions,which can not be synthesized in human body. At present,lycopene has been used as a main component of some functional foods. However,there are many different ways that may cause different results to determine the lycopene,which makes further research difficult for us. In this paper, the contents of lycopene in tomato paste sample determined by HPLC and spectrophotometric method were compared,a more accurate and convenient method was investigated.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第1期75-78,共4页
Journal of Chinese Institute Of Food Science and Technology
